Creamy Garlic Sauce Baby Potatoes Recipe features tender spuds smothered in rich, savory sauce—perfect for elegant sides, weeknight meals, or holidays.
Ingredients You’ll Need
You don’t need a mile-long ingredient list to create something magical! The beauty of this recipe comes from the way a few simple ingredients join forces for maximum flavor, color, and richness. Here’s what you’ll want to grab for the best Creamy Garlic Sauce Baby Potatoes ever.
- Baby potatoes: Choose red or gold for a buttery bite and beautiful color—they hold their shape and soak up the sauce perfectly.
- Olive oil: Just a splash brings out the potatoes’ flavors and keeps everything from sticking as you get that golden crust.
- Garlic: Minced fresh garlic infuses the entire dish with an irresistible aroma and depth.
- Heavy cream: The secret behind that luscious, rich sauce—don’t skimp on quality here for best results!
- Parmesan cheese: Adds salty, nutty notes and melts seamlessly into the sauce.
- Butter: Bumps up the silky feel and adds a touch of decadence to the Creamy Garlic Sauce Baby Potatoes.
- Salt and pepper: Essential for seasoning and bringing out all those gorgeous flavors.
- Fresh parsley (optional): A sprinkle on top delivers freshness and a splash of green that makes these potatoes pop.
How to Make Creamy Garlic Sauce Baby Potatoes
Step 1: Sauté the Potatoes
Start by getting your largest saucepan or skillet nice and hot over medium heat. Drizzle in the olive oil, then lay your baby potatoes cut-side down. Let them sizzle for 5 to 6 minutes—don’t be tempted to fuss with them too much! You want those golden, slightly crispy edges that make the final dish totally irresistible.
Step 2: Add the Garlic
Once your potatoes are golden, pile in the minced garlic. Stir it gently and keep a close eye on it, since garlic can burn quickly. The kitchen will soon smell incredible, and that’s your cue that it’s time for the next step.
Step 3: Make It Creamy
Pour in the heavy cream—it’ll bubble and turn the pan into a dreamy bath for those potatoes. Add the butter and Parmesan while everything’s warm, stirring until the cheese is melted and you have a smooth, decadent sauce encasing every spud.
Step 4: Simmer Until Tender
Cover the pan and let everything cook gently for about 10 to 12 minutes, stirring every so often. Creamy Garlic Sauce Baby Potatoes should be fork-tender but not mushy, with the sauce thickened and glossy. Don’t forget to taste and adjust with salt and pepper before moving on.
Step 5: Finish and Garnish
Once everything’s cooked to perfection, take the lid off and, if you like, sprinkle a handful of chopped fresh parsley across the top. It not only adds lovely color but a burst of freshness that balances out the richness.
How to Serve Creamy Garlic Sauce Baby Potatoes
Garnishes
A sprinkle of fresh chopped parsley is classic for a pop of green, but you can also get creative: try chives, a dusting of extra Parmesan, or even a hint of lemon zest for brightness. Creamy Garlic Sauce Baby Potatoes look and taste restaurant-worthy when you add that personal finishing touch.
Side Dishes
These potatoes are wonderfully versatile. Serve them alongside grilled steak or roasted chicken for a crowd-pleasing dinner, or with salmon and a crisp salad for something lighter. They pair perfectly with just about any protein or veggie main—and honestly, they’re delicious enough to be the star all on their own!
Creative Ways to Present
For a party or holiday meal, spoon Creamy Garlic Sauce Baby Potatoes into a family-style platter, swirling the sauce overtop for drama. Or, serve individual portions in cute ramekins or mini cast iron skillets; it’s a special touch that always gets noticed. They’re equally fabulous as part of a brunch spread or as an unexpected potluck hero.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Creamy Garlic Sauce Baby Potatoes left after dinner, store them in an airtight container in the fridge. They’ll keep for up to 3 days, making them a great make-ahead option for meal prep or a quick lunch the next day.
Freezing
While potatoes can freeze, creamy sauces sometimes change texture when thawed. If you do freeze, spoon the potatoes and sauce into a freezer-safe container, and thaw overnight in the fridge before reheating. Expect the sauce to need a good stir and possibly an extra splash of cream to bring it back to life.
Reheating
To reheat, simply place the potatoes in a saucepan over low heat, adding a little milk or cream as needed. Stir slowly until everything is warmed through and the sauce is silky again. You can also microwave, but stir halfway through for even heating.
FAQs
Can I use larger potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into evenly sized chunks to mimic baby potatoes’ tenderness and allow for even cooking. The Creamy Garlic Sauce Baby Potatoes recipe is very forgiving when it comes to the type of potato you use.
Is there a dairy-free alternative to cream and cheese?
Yes! Swap the heavy cream for coconut cream or an unsweetened plant-based alternative and use your favorite plant-based Parmesan. The result will be slightly different but still a delicious rendition of Creamy Garlic Sauce Baby Potatoes.
How can I prevent the sauce from curdling?
Keep your heat at a gentle simmer after adding the cream, and make sure to add the Parmesan cheese gradually while stirring. High heat is usually what causes sauces to split or curdle, so go slow and steady for best results.
Can I add other vegetables to this dish?
Definitely! Toss in green beans, peas, or even chopped spinach while the potatoes simmer. The creamy garlic sauce welcomes extra veggies and gives you a fun twist on the classic.
What’s the best way to make this ahead for a dinner party?
You can sauté the potatoes and make the sauce ahead of time, then reheat gently with a splash of cream just before serving. Hold off on the fresh parsley garnish until you’re ready to serve, so everything looks and tastes freshly made.
Final Thoughts
If you’re looking to impress or just want the heavenly comfort of Creamy Garlic Sauce Baby Potatoes on your plate, this is your recipe. Simple, luscious, and full of flavor, it’s sure to become a favorite in your own kitchen. Grab your potatoes and get cooking—you’ll be hooked from the very first bite!
More Creamy & Comforting Side Dishes You’ll Love
If you enjoyed the rich, garlicky indulgence of these Creamy Garlic Sauce Baby Potatoes, you’ll definitely want to explore more crowd-pleasing sides. Try the velvety and flavorful Cheesy Garlic Butter Rollups—perfect for sopping up any leftover sauce! For a seasonal favorite, the Broccoli Cheddar Twice-Baked Potatoes deliver hearty satisfaction with every bite. If you’re craving something slightly sweet to balance the savory, the Lemon Fluff Dessert Recipe makes a light, citrusy finish. For an elegant dinner pairing, consider the Classic Lobster Bisque Recipe, which pairs beautifully with creamy sides. And for a versatile vegetable option, the Crispy Garlic Parmesan Cauliflower brings golden-brown crunch to your table.
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Creamy Garlic Sauce Baby Potatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Garlic Sauce Baby Potatoes are tender baby potatoes smothered in a luscious, garlicky cream sauce with a hint of Parmesan and fresh parsley. Ready in under 30 minutes, this buttery and comforting side dish is the perfect companion to any main course, bringing a restaurant-quality flair to your dinner table.
Ingredients
For the Potatoes
- 1 1/2 pounds baby potatoes (gold or red), halved
For the Creamy Garlic Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper, to taste
For Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté the Potatoes: In a large saucepan or skillet, heat the olive oil over medium heat. Place the halved baby potatoes, cut side down, and sauté for 5–6 minutes, allowing them to develop a golden and crisp exterior.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, stirring frequently to prevent the garlic from burning and to infuse the oil and potatoes with a deep garlic flavor.
- Simmer with Cream and Cheese: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the butter and Parmesan cheese, stirring until the cheese and butter have melted and the sauce is smooth and creamy.
- Cook Potatoes Until Tender: Cover the pan and let the potatoes cook for 10–12 minutes, stirring occasionally, until they are fork-tender and fully infused with the creamy sauce.
- Season and Garnish: Season the finished potatoes with salt and pepper to taste. Transfer to a serving dish and sprinkle with chopped fresh parsley, if desired, before serving hot.
Notes
- For extra flavor, try adding a pinch of chili flakes when sautéing the garlic.
- You can substitute half-and-half or milk for a lighter cream sauce, though it may not be as rich.
- For a vegetarian-friendly option, ensure the Parmesan cheese is labeled vegetarian.
- To make ahead, cook the potatoes and refrigerate; gently reheat with a splash of cream before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1/4 recipe (approx 6 oz/170g potatoes)
- Calories: 260
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg